Banquet Chef Jobs

FULL SERVICE, UPSCALE BANQUET FACILITY, ACCOMMODATES 50-450 Guests. Established business for 15 years. We accommodate guests for affairs ranging from weddings, anniversaries, political functions, sweet sixteens, bat/bar mitzvahs, brunches and other events. We plan and prepare menus that vary from American, Italian, French cuisine and a few in between.

We are looking for a self motivated team player with a culinary education and background. If you are looking to join a great team please apply by emailing your resume to Register to View or submit your response below.

Four Seasons Hotel Westlake Village is seeking a Senior Sous Chef to oversee the Banquet Kitchen. We have over 40,000 sq ft of function space. We are located 35 miles northwest of Los Angeles.

For more information about our property please visit our website: fourseasons.com/westlakevillage/

Basic Purpose:
Plan, organize, control and direct the work of employees in the Kitchen Department responsible for preparing food for banquet functions while ensuring quality and consistency.

Essential Functions:

1. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s cold food production area to ensure that established cultural and core standards are met; daily activities and operational planning. (20%)
2. Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, check and coordinate details of each banquet function according to banquet event order. (15%)
3. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. (15%)
4. Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. (10%)
5. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. (10%)
6. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. (10%)
7. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. (10%)
8. Work harmoniously and professionally with co-workers and supervisors. (10%)